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A no-pasta version of a family-favorite recipe

Sweet  Potato Lasagna

Sweet  Potato Lasagna

The key with this recipe is to make sure the sweet potato slices are the same size, nice and thin!

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Added bonus, here's a great shortcut. Use a store bought pasta sauce!

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INGREDIENTS 3 pounds sweet potato  1 bulb elephant garlic use 4-6 cloves, peeled and grated,  2 ½ cups Ricotta cheese 2 eggs ¼ teaspoon red pepper flakes CONT...

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INGREDIENTS, CONT. 2 teaspoons garlic powder 1 teaspoon salt ½ cup Parmesan cheese   ½ cup fresh basil  2 cups Mozzarella cheese  4 cups marinara sauce

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This recipe for Sweet Potato Lasagna uses grated elephant garlic instead of regular garlic, for a more subtle garlicky flavor.

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After you slice the sweet potatoes, the lasagna is layered just like a regular lasagna. Minus the noodles!

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The sweet potatoes replace the pasta between each layer.

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There's even a layer of  Ricotta Cheese! Notice the flecks of red pepper flakes?

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One of the final layers includes fresh basil leaves.

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This no-pasta lasagna bakes just like a regular lasagna, in the oven at 350° F for about an hour.

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Bake until the sweet potatoes are tender across the entire baking dish, then slice and serve.

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This recipe is yummy meatless eating. I have more recipes like this on my food blog!

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Become a subscriber and I'll send you a new recipe each week.

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In the meantime, swipe up for the recipe to enjoy Sweet Potato Casserole.

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